WINE . BEER . SPIRITS FOOD PRODUCTS
Here, the peculiar microclimate and
the vulcano’s fertile soil provide an ideal ambientation
for the vine.
In 1435 in Catania, in the shadow of Mt. Etna, the Guild of the Vigneri was founded. This association of winegrowers had the main scope to initiate the new generations to the knowledge of how to grow vines and produce wine around Europe’s highest volcano. Almost six centuries later, Salvo Foti brings back the association of I Vigneri. Salvo had understood that to make a real Etna wine - and not just a wine produced on Mt. Etna – he couldn’t do without the native men of the Muntagna. Around
him, Salvo saw how the ancient knowledge was in peril of disappearance with a generation growing older. Hence the intuition
to create a group of men with which to revitalize the ancient vineyards on the Vulcano, men of all ages - just as the vines they take care of - where the old can pass on their gestures and their wisdom to young people.
The Vigneri are able to do all the work that needs to be done in the vineyards throughout the year, just as it always had been
on Mt. Etna: they crop, plow, plant and graft, repair the dry stone walls which support the rough lava stone terraces. Other than on the strength of their hands, they can only count on the help of Ciccio the mule. Every October they are the main characters of the great feast of vintage on the volcano, repeating the same gestures of their predecessors in the early fifteenth century.
Six producers, old vineyards, scattered throughout Sicily – from Mt. Etna to the Aeolian Islands and Pantelleria, to Pachino and Caltagirone. They all rely on the work of the Vigneri, under the leadership of Maurizio Pagano and Salvo Foti. The group is based on respect for the land and the common winemaking philosophy: bush-trained vines, native grape varieties, protection of the environment and respect for mankind.
THE BOTTLE REDUCED IT CARBON FOOTPRINT
Respect for environment and landscape is the cornerstone of the Consorzio I Vigneri. The associated producers use no chemicals both in the vineyard and in the cellar, and try to maintain their environmental footprint as small as possible.
The collaboration with Vetrobalsamo adds another piece to this picture. The bottles with the embossed Vigneri logo, used
by all wineries in the Consorzio, is produced by Vetrobalsamo using cutting edge oxy-combustion technology: the ovens
used in the production cycle are in fact fed by pure oxygen instead of air.
The energy savings achieved amount to 30%. Also, the emissions into the atmosphere are noticeably cut down. The oxygen arrives at the factory through a pipeline, further reducing pollution by transport on the road. Recycling is another contribution to the environment: the bottle is made from 80% recycled glass.